Rethink your oatmeal– it’s time to come to the savory side! Try this savory oatmeal with Vermont sharp cheddar, cottage cheese, fried eggs, bacon, avocado, and sriracha! 

I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Cabot Cheese and am eligible to win prizes associated with the contest. I was not compensated for my time.

Today’s post is a fun one — I’m entering a cheese contest! The theme is “budget-friendly”. In case you aren’t familiar with Cabot, they’re a cooperative owned by 800 farm families throughout New England & New York and 100% of profits go back to the farmers. All Cabot cheese is lactose-free which is really nice! They also make yogurt, sour cream, cottage cheese, and butter. 

Cabot’s challenge is to come up with a budget and family-friendly recipe that is delicious and good for you! The recipe I’m sharing today is budget-friendly because it uses a few pantry staples, like oats, milk, and eggs. 

• Steel-cut oats: About $1 per cup. 
• Milk: 40 cents for 2 cups. 
• Eggs: 14 cents an egg. 
• Cheese: ~$3 a block.  
• Cottage Cheese: 83 cents per cup. 
• Bacon: 37 cents per slice. 
• Avocado: 50 cents for a quarter of an avocado.

Per serving: $2.30 

If you haven’t tried savory oats yet, it’s time to jump right in! This bowl has steel cut oats (my all-time fav type of oats due to the slightly chewy texture), cottage cheese, aged cheddar, Sriracha, avocado slices, and a sunny side up egg. You could also add some sauteed spinach, mushrooms, or peppers! The possibilities are endless.

Typically, oatmeal has fruit and some type of sweetener like brown sugar or honey. This is a great way to change up oatmeal — salty, peppery, cheesy, and savory! These oats taste like a bowl of cheesy grits or risotto.  

Here’s the recipe for Savory Cheddar Oatmeal with Bacon & Avocado:

Savory Cheddar Oatmeal with Bacon & Avocado

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• Author: Emily Weeks, RDN, LD
• Cook Time: 35
• Total Time: 35
• Yield: 4 to 6 servings 1x

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Description

Rethink your oatmeal– it’s time to come to the savory side! Try this savory oatmeal with Vermont sharp cheddar, cottage cheese, fried eggs, bacon, avocado, and sriracha! 

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Ingredients

• 1 Tbsp butter
• 1 cup steel-cut oatmeal
• 2 cups whole milk
• 2 cups water
• 1 cup Cabot cottage cheese
• 8oz Cabot Vermont Sharp Cheddar, shredded
• Olive oil spray
• 1 egg per person
• Avocado slices
• Bacon crumbles
• Sriracha

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Instructions

1. Melt butter in a medium saucepan over medium heat. Add oats, stir to toast for 2-3 minutes until fragrant. Add milk and water and bring to a boil, then reduce to a simmer for 20-30 minutes, stirring occasionally, until oats are tender.
2. Remove from heat and stir in the cottage cheese and cheddar until melted. Season with salt and pepper to taste.
3. Heat a small skillet over medium heat and spray with olive oil. Crack in eggs and cover, cooking until the whites are cooked through but yolks are runny.
4. Divide oats into 4 to 6 bowls. Top with avocado slices, fried eggs, bacon, a sprinkle of cheddar, and a generous squeeze of sriracha!

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